Posts Tagged With: Spinach

We took a last minute trip to the beach with my parents this weekend. None of us had planned ahead about dinners. I thought up this one in a hurry. Delicious, filling and super easy.

Tempeh Taco Salad

Ingredients

2-3 packs tempeh

1 bottle mexican-themed marinade. We used a chipotle lime marinade

5-8 oz baby spinach, pre-washed

1.5 large avocados (or 2 medium sized avocados)

1-2 teaspoons olive oil

1-2 teaspoons mild vinegar such as white wine or apple cider

1.5 cups black beans (or 1 can, rinsed and rained)

3/4-1 cup salsa (freshly chopped salsa that isn’t liquid-like is best for this. I got it from the produce section in Harris Teeter)

1-2 cups baby corn, frozen then heated in the microwave until no longer frozen

Tortilla chips

1/2 jar olives, chopped

Directions

Marinade the tempeh ahead of time, for at least 30 minutes and ideally longer

Grill the marinade on a grill for about 5 minute, flipping on both sides. Or, bake in the oven for about 10-15 minutes until browned.

Combine the baby spinach, 1 avocado, olive oil and vinegar in a large salad bowl. Using your (clean) hands or strong salad spoons, mix them together, squishing the avocado until only a few chunks of it are left and it has fully coated the spinach. The spinach should look wet and slightly wilt.

Mix in the beans, salsa, corn and olives

Take a couple handfuls of tortilla chips and break them into the salad

Slice the remaining avocado and add to the bowl

When the tempeh is finished grilling, slice it in half length-wise. Then slice it into strips horizontally so that you have 1-2 inch strips. Add to the bowl